I LOVE blueberries. They are definitely my favorite fruit. I love that hint of sweetness that balances the tartness you get when you bite into a perfect blueberry. It’s just a burst of happiness in my mouth. I also love muffins. They’re like healthy cupcakes. But without the frosting. Anyway, Blueberry Muffins was one of the few things I remember making horribly! They were awful every time I made them till I tried this recipe. That was the first time I made good blueberry muffins. But they weren’t good enough yet. I love to do my homework on a recipe before I try it. Finally, I found this recipe on Sally’s Baking Addiction and I fell in love. Oh My God. These muffins have a perfectly fluffy cake with just the right amount of sweetness. Counteract that with the tartness of the blueberries and the crunch from the walnut brown sugar streusel and you have yourself a perfect muffin. The smell of these in the morning is just mouthwatering. They go great with your favorite cup of coffee or just a glass of milk. However you choose to enjoy these, you most definitely will be coming back for more!
There are a few things I find very helpful when making these. First off, I use frozen blueberries. This way they don’t bleed into your batter during mixing. They stay firm and hold their shape. They will pop in the oven, but even then you don’t end up with purple muffins. When I don’t have frozen on hand, I just rinse my blueberries and lay them on a sheet pan and throw them in the freezer for at least 20 minutes. They are usually solid enough to use by then. As for scooping the batter. I use a medium Cookie Scoop. I put one scoop of batter, one small spoon of streusel, a second scoop of batter, and a second spoon of streusel. It works perfectly every single time.
- 1/2 Cup Softened Butter
- 1/2 Cup Granulated Sugar
- 1/4 Cup Brown Sugar
- 2 Eggs
- 1/2 Cup Yogurt or Sour Cream
- 2 tsp Vanilla Extract
- 1 3/4 Cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 Cup Milk
- 1 1/2 Cups Blueberries (Frozen or Fresh)
- 1/2 Cup Brown Sugar
- 1/2 Cup Chopped Walnuts
- 1 tsp Cinnamon
- Step 1 Preheat Oven to 425 F and line or spray muffin tins. Make streusel by mixing brown sugar, chopped walnuts, and cinnamon. Set aside.
- Step 2 Cream the butter, sugar, and brown sugar on high speed till light and fluffy. Add Eggs, Vanilla, and Yogurt. Beat until ingredients are combined and the mixture is slightly fluffy, about two minutes.
- Step 3 Add the Flour, Baking Soda, Baking Powder, and Salt. Beat until just combined. Add Milk, and beat until combined.
- Step 4 Using a spatula fold in the blueberries.
- Step 5 Begin layering your muffins into the pans. Layer 1 tbsp batter and then 1/2 tbsp streusel, and then another tbsp batter, 1.2 tbsp streusel. Do this till you finish all the batter. I typically get 14 or 15 muffins.
- Step 6 Bake for FIVE minutes at 425 then drop the temperature to 350 F for another 18-21 minutes. Briefly cool before serving. Refrigerate for up to 1 week or freeze for up to 3 months.